Author Archives for Emily Davenport, Managing Editor

About Emily Davenport, Managing Editor

Mummy to Isaac and twins Jasmine and Maisy, and Managing Editor of the Dairy Diary, Dairy Cookbooks and Recipe Diaries. Printmaker too, when I find the time! Cheery, busy and a little tiny bit cheeky.

Recipe of the Week: Double Lemon Puddings

Double Lemon Puddings

A light lemon sponge with a secret sauce, these lovely little puds are from the Dairy Diary Favourites cookbook, which is available to order online now.


Double Lemon Puddings

  • Servings: 4
  • Difficulty: easy
  • Print

Calories 539 per portion
Fat 27g (15g sat) per portion
Suitable for vegetarians
Suitable for freezing


  • Lemon curd 5 tbsp
  • Lemons 2, grated zest and juice
  • Butter 110g (4oz), softened
  • Caster sugar 110g (4oz)
  • Eggs 2, lightly beaten
  • Self-raising flour 110g (4oz)
  • Icing sugar to dust


  1. Preheat the oven to 190°C/170°fan/Gas 5. Lightly grease four 175ml (6fl oz) ramekins.
  2. Beat together the lemon curd and half the lemon juice and spoon into the ramekins.
  3. Put half the lemon zest and the rest of the lemon juice with the butter, caster sugar, eggs and flour into a mixing bowl or food processor and mix well. Divide the mixture among the ramekins (do not fill right to the top as the mixture will rise) and bake for 20 minutes until risen and golden.
  4. Leave for a few minutes before serving, as the lemon curd will be very hot! Serve with a dusting of icing sugar and the remaining lemon zest.

Cook’s tip. Lemon puddle pudding but made with the easiest sauce ever – what could be simpler than stirring extra lemon juice into lemon curd?


Dairy Diary Favourites Cookbook

Enjoy 100 of the best recipes from 35 years of the Dairy Diary, including at least one from each edition.
From speedy weekday meals to tested crowd-pleasers, there is something for everyone in this beautiful cookbook.
And it’s only £8.25!

Click here for more information





A Fabulous Fern for Shady Corners

Seasonal Garden Ideas

Fabulous Fern

Here’s a show that’s strictly for the summer months – a magnificent bird’s-nest fern lighting up a shady corner with its huge, wavy-edged, apple-green fronds.

Warm, moist conditions in shade are a must – plus indoor shelter for the rest of the year.

Grow the fern as an indoor plant until summer temperatures outdoors are warm enough – 16°C (60°F) at the very least. Bring indoors again at the end of summer to a heated greenhouse, conservatory or living room.

Planting the fern should take about a hour or so – it’s quite big so will take some handling.



What you need

A specimen-sized bird’s-nest fern (Asplenium nidus).


  • Large terracotta, ceramic or plastic container with drainage holes.
  • Humus-rich compost with added grit or sharp sand for drainage.
  • Broken crocks for drainage.
  • Trowel.


1 Line the container with broken crocks for drainage. Half-fill with the compost. Check the level of the compost by placing the fern, in its original pot, inside the container – it should be planted at the same level as it was before. Adjust the level of compost as necessary.

2 Plant the fern into the compost, firming in well. Top up the compost to within 5cm (2in) of the rim of the pot. Water thoroughly.

3 Bring the fern outside when the weather is warm and position in a shady, sheltered spot. Keep it moist at all times and feed weekly with a liquid fertiliser during the growing season.


If the care, attention and exacting conditions required by bird’s-nest fern seem a little daunting, then try its smaller relative, the hart’s-tongue fern (Asplenium scolopendrium, also known as Phyllitis scolopendrium or Scolopendrium vulgare). This fern is frost hardy and reaches about 30cm (12in) tall, with a spread of 45cm (18in). It does well in damp, shady places and likes well-drained, alkaline soil. The variety ‘Marginatum’ has most attractive frilly edged fronds.


If conditions are right, bird’s-nest fern can produce fronds over 90cm (3ft) long and 20cm (8in) wide with their trademark thick black midrib. Bear this size in mind for when you need to move the plant around and when it comes to repotting into a larger container.


Remove old or damaged fronds as they appear.  Keep warm, moist and humid at all times, though you can lessen watering during the winter.



Seasonal Garden IdeasA project from Seasonal Garden Ideas.

Now available for just £3.99!

    Buy Seasonal Garden Ideas

5 simple steps to help you drink more water


5 tips to drink more water

5 simple steps to help you drink more water

Pretty much every morning I remind myself to drink more water and by the end of the day I’ve usually only managed to drink about 4 glasses.

We all know water is good for us. Amongst other things it’s great for your skin, helps ward off headaches caused by dehydration and even helps to counterbalance diuretic drinks such as tea and coffee, which make us need the loo more often.

I decided to be proactive and put a plan in place to make sure I do actually drink the recommended 1.5-2 litres water every day. This plan included drinking really cold filtered water, sometimes flavoured with fruit and setting my phone alarm to remind me to drink.

After following my plan of action
for a week, I can confirm that it
does really work.

I have had no headaches, my skin feels less tight and I do feel much better.


Here’s the plan:

  1. Buy a water filter jug for the fridge (and possibly one for your work fridge), so the water tastes fresh and cold.
  2. Use a tall glass or bottle to drink from to ensure you have access to more water even when you’re busy.
  3. Use the alarm on your mobile phone to remind you to drink and keep a tally chart of how many glasses you’ve had in your Dairy Diary.
  4. Add lemon or lime slices, or even some fresh mint to your water. It tastes delicious!
  5. Follow your tea or coffee with a glass of water.



Britain’s most-trusted diary

Dairy Diary 2017

Keep on track with everything you need to do daily with Britain’s most trusted and loved diary – the 2017 Dairy Diary.

It has the perfect layout for planning your week, useful reminder date stickers, a handy pocket for notes and of course, the famous triple-tested weekly recipes.

Dairy Diary 2017 is available to buy right now from your local milkman or direct from us online or by calling 01425 463390.

And it’s only £7.99!!

Available to buy now.


Don’t just take our word for it – here’s what others have to say:

“ Brilliant diary have had one since they started”.
Mrs Tilbey

“ Best diary ever! Fantastic layout. Great pages of general information. Colourful. I always try the recipes. Value for money 10/10”.
Amazon customer



Here’s a taster recipe….. perfect for serving with a bowl of hot soup.

Savoury Bacon & Herb Loaf recipe

Savoury Bacon & Herb Loaf

  • Servings: 4
  • Difficulty: easy
  • Print

Calories 327 per portion
Fat 11g (5.2g sat) per portion
Suitable for freezing


  • Streaky bacon 50g (2oz), chopped
  • Onion 1, peeled and finely chopped
  • Celery 2 sticks, chopped
  • Self-raising flour 225g (8oz)
  • Butter 25g (1oz), softened
  • Milk 150ml (¼ pint)
  • Egg 1, beaten
  • Chopped parsley 1 tbsp
  • Dried mixed herbs ½ tsp


  1. Preheat oven to 180°C/160°fan/Gas 4. Grease a 450g (1lb) loaf tin or 16cm (6in) cake tin.
  2. Dry fry bacon in a frying pan for 2 minutes, then add onion and celery and cook for 5 minutes until soft.
  3. Sift flour and ½ tsp salt into a bowl and rub in butter.
  4. In a jug mix milk with egg and herbs and season. Add to dry ingredients with bacon mixture and mix together. Spoon into tin and bake for 50-60 minutes until risen and golden. Cool on a rack.







Win a gorgeous Cath Kidston travel bag

Win a Cath Kinston Travel Bag

Win a gorgeous Cath Kidston travel bag

It’s roomy enough for all your weekend gear, or you can fill it full of games and books to take on a (potentially rainy) British holiday.

It’s small enough for the overhead locker if you want to travel light on a trip abroad and avoid those tedious waits at the luggage carousel. And when it’s not in use it folds away into a cute little pouch – perfect!


Good luck folks!


Essential Travel Checklist

The essential
Travel Checklist

Whether you’re packing for one or for six people, remembering everything for a carefree holiday can be a challenge, adding extra stress to your pre-holiday preparation.

No fear! Help is at hand with our FREE Dairy Diary printable travel checklist.










5 summery drinks to make for friends

5 summery drinks for friends

5 Summery Drinks to Make for Friends

It’s great to have friends or family come to visit but the effort to prepare food can make impromptu invitations off-putting.

And when it’s a lovely day none of us want to be slaving in the kitchen cooking.

So why not host a drinks
and nibbles afternoon?

Whip up a few of the fabulous drinks below and serve with a variety of crisps, nuts, olives etc. With a variety of drinks – including plenty of non-alcoholic – it’s perfect for a gathering of people of all ages.

Make all the drinks in advance and store in the fridge so that you can enjoy the afternoon with your visitors.



Minty Lemon Sorbet Tea

  • Servings: 4
  • Difficulty: easy
  • Print

Calories 59 per portion
Fat 0.2g (0g sat) per portion


  • Darjeeling tea 600ml (1 pint), hot and strong
  • Sprigs of mint 3
  • Golden granulated sugar to taste Lemon sorbet 4 scoops
  • Lemon 1, sliced
  • Strawberries and mint sprigs to decorate


  1. Pour the hot tea into a jug, add the mint sprigs and stir in the sugar to taste. Leave to brew and cool completely.
  2. When ready to serve, remove the mint sprigs. Scoop the lemon sorbet into four tall glasses and pour in the tea.
  3. Decorate with strawberries and mint and serve immediately.

Refreshing Lemonade

  • Servings: 6
  • Difficulty: easy
  • Print

Calories 134 per portion
Fat 0g (0g sat) per portion


  • Caster sugar 200g (7oz)
  • Lemons 8 large, finely grated zest and juice (giving about 200ml/7fl oz)
  • Ice to serve


  1. Tip sugar, lemon zest and juice into a heavy-based pan with 1 litre (1¾ pints) water
    and heat gently until sugar has dissolved.
  2. Taste and adjust sugar and lemon juice to taste. Remove pan from the heat and leave to cool. Strain liquid (if wished) into a jug filled with ice.

Caribbean Shake

  • Servings: 2
  • Difficulty: easy
  • Print

Calories 199 per portion
Fat 7g (4.2g sat) per portion


  • Banana 1, roughly chopped
  • Orange juice 2 tbsp
  • Pineapple juice 2 tbsp
  • Milk 300ml (½ pint)
  • Vanilla dairy ice cream 2 scoops


  1. Put banana in a blender with orange and pineapple juices. Add milk and whizz to blend.
  2. Put a scoop of ice cream in two glasses and top up with fruit milk. Serve immediately and with straws, if you like.

Summer Berry Milkshakes

  • Servings: 3
  • Difficulty: easy
  • Print

Calories 461 per portion
Fat 35g (20.4g sat) per portion


  • Fresh raspberries 110g (4oz)
  • Fresh strawberries 150g (5oz), hulled and sliced
  • Vanilla ice cream 2–3 good scoops
  • Whole milk 600ml (1 pint), chilled
  • Natural yogurt 150g (5oz)
  • Double cream 125ml (4 fl oz), whipped to a soft peak, to decorate, optional
  • Raspberries 12, to decorate, optional Strawberries 4, to decorate, optional


  1. Put raspberries, strawberries, ice cream, milk and yogurt into a blender and blend until smooth.
  2. Pour milkshake through a non-reactive sieve into a large jug (to remove seeds), and then pour into four large, well-chilled glasses. Serve immediately.

TIP For some extra pizzazz, top each glass of milkshake with a spoonful of whipped cream topped with raspberries. Make a slit in each strawberry, place on rim of each glass and serve.

Iced Coffee

  • Servings: 2
  • Difficulty: easy
  • Print

Calories 334 per portion
Fat 17.1g (11.2g sat) per portion


  • Instant coffee 1 tbsp
  • Caster sugar 1 tbsp
  • Boiling water 3 tbsp
  • Whole milk 250ml (9fl oz)
  • Vanilla ice cream 250g (9oz)
  • Grated chocolate a little for sprinkling, optional


  1. Put coffee and sugar into a heatproof jug, stir in boiling water, cover and leave to cool for 5–10 minutes.
  2. Mix coffee with milk and chill well.
  3. When ready to serve, pour coffee into a liquidiser, add ice cream and blend well. Pour into tall glasses, sprinkle with chocolate, if using, and serve immediately.







Recipe of the Week | Pancetta & Mushrooms on Toast with Egg

Pancetta & Mushrooms on Toast with Egg

This is THE perfect breakfast for a lazy morning.

Enjoy with a cuppa and your favourite magazine.

Pancetta & Mushrooms on Toast with Egg

  • Servings: 1
  • Difficulty: easy
  • Print

Calories 152 per portion
Fat 9g (3g sat) per portion


  • Sliced ready-to-cook pancetta 6–7 rashers, cut into strips
  • Oyster mushrooms 125g (4½oz), wiped, trimmed and sliced
  • Freshly ground black pepper
  • Egg 1
  • Bread 1 thick slice, toasted


  1. Heat a non-stick frying pan until hot and add the pancetta. Cook for 2-3 minutes until crisp, stirring every now and then.
  2. Add the mushrooms to the pan and fry for about 5 minutes until they start to turn golden. Season with pepper only as the pancetta is already salty.
  3. Meanwhile, bring a small pan of water to a simmer, crack in the egg and poach according to taste.
  4. Pop the hot toast onto a warmed plate and spoon over the hot pancetta and mushroom mix. Top with the poached egg, season with black pepper and serve at once.


This recipe is taken from our fantastic cookbook;  Just For One Or Two – see more about how great it is.








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